Basil use

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Basil useBasil is one of those spices that can turn an ordinary dish into an incredibly delicious and sophisticated culinary product. Basil greens have a special taste: slightly bitter, but complemented by notes of sweetness. Some types of this spice are reminiscent of nutmeg or cloves in aroma. In cooking, they use not only the leaves, but also the flowers of basil, fresh and dried. Transcaucasian, French, Greek, Italian cuisines welcome it, using it in their national dishes. Basil is seasoned with fish and meat dishes, vegetable salads and canned vegetables, sausages and pickles.

How was it before? Medieval physician Avicenna advised adding fragrant herbs to food, using it as a medicine. In the 17th century, the regan (the middle name of the basilica) came to Russian soil, where it immediately gained respect. Our compatriots ate fresh leaves sprinkled with salt with pleasure, added them to the roast, did not forget to dry the spicy plant and make a powder out of it. They put the latter in sauces so that they acquire a unique flavor.

It is now known for certain that basil is an ideal addition to legumes, spinach, tomatoes, and sauerkraut... If you put fresh fragrant leaves in vinegar, it will absorb their aroma. This vinegar can be used to flavor white sauce, salads. Chopped regano greens are useful to mix with omelets, cottage cheese, butter, crab salads... A mixture of dried basil and rosemary can replace pepper.

Basil is delicious both fresh and dry. No wonder in the old days it was called the royal herb. The entire aboveground part of the Basilica of the Common is edible. Its taste and aroma are amazing, but they are fully revealed only in the composition of dishes. First, fragrant greens give the dish a bitterness, then a pleasant sweetness. The presence of regano is appropriate in soups and meat products.

Basil useFresh basil has the highest value. Its finely chopped young leaves and shoots perfectly complement sandwich butter and most meat dishes. Salads and lamb stew will taste new when seasoned with a pinch of royal herb during cooking. Basil leaf powder is recommended to be added to tomato juice. Those who are crazy about marinades and pickles can put regano sprigs in casks and jars - the result will be amazing. Basil owes its aroma to essential oils - cineole and linalool.

Basil has recently become synonymous with Italian cuisine. Combining with green vegetables, tomatoes, fish, lamb, eggs, soups, salads, pizza, pasta, various sauces, it enriches their taste and aroma. Regano greens are indispensable when creating gravies, ketchups, sauces, dressings. This spice can be seasoned pates, sausages, dumplings.

Fragrant basil is useful for the canning industry: it is flavored tomato sauces and marinades. It is recommended for mushroom dishes.

Central Asian countries cannot do without regano at all, since almost all dishes in their cuisine are associated with the aroma of this amazing spice. Azerbaijanis have learned to season dessert drinks with basil, Uzbeks - tea. People in America and Europe like to combine basil with many other herbal supplements. A mixture of basil and savory emphasizes the spiciness of the dish, a combination of basil with mint, coriander, marjoram, tarragon, parsley, having a universal character, suits almost all dishes. No more than 10 grams of fresh herbs or no more than 0.8 grams of spicy powder are added to one portion of the product.

The food industry uses regano to flavor sausages when smoked. This seasoning is used to prepare a special kind liquor.

During the preparation of boiled and fried dishes, soups, you need to lay the basil 10-15 minutes before the end of the process, and add to the minced meat during the culinary action.

Moskvitina E.


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